Gyros, American Coney Island

The import from Detroit has much more than its signature chili, mustard and onion-slathered dogs and fries. The gyros are carved directly from the rotating vertical spit when you order, then placed on warm pita and topped with sliced onions and a proficient tzatziki, or cucumber yogurt sauce—a good way to transport yourself to the Midwest via sandwich.

Suggested Next Read

With raw milk entering the local ecosystem, raw-milk cheese can’t be far behind. In his new book Tyler Florence Fresh ($35, Clarkson Potter, 2912), the Food Network chef/author/winemaker makes a case for unpasteurized cheese: